Taylor Hicks Gooey Mac And Cheese Recipes

OOEY GOOEY MAC AND CHEESE

Ooey Gooey Mac and Cheese image

This homemade macaroni and cheese will be your next dish to take to a potluck and it will be a hit. We always say the more cheese you can fit into your mac and cheese, the better. If you don't like the texture of mac and cheese that uses an egg, try this recipe. The base is cheddar cheese soup, evaporated milk, and butter. This...

Provided by Samantha Jacobs

Time 40m

Number Of Ingredients 9

Ingredients

1 box elbow macaroni (1 lb)
2 can(s) cheddar cheese soup (10.75 oz each)
2 can(s) evaporated milk (12 oz each)
1 1/4 stick butter
1 tsp salt
1 tsp pepper
2 c extra sharp cheddar cheese, shredded
2 c sharp cheddar cheese, shredded
2 c pepper jack cheese, shredded

Steps:

1. Preheat oven to 350.
2. Cook pasta according to pasta directions just until done. You don't want it mushy because it will absorb a little of the cheesy liquid in the oven.
3. Combine soup, evaporated milk, butter, salt, and pepper in a large microwaveable bowl. Cover with plastic wrap, leaving a small vent, and cook for 6-7 minutes until the butter is melted and the mixture is warm-to-hot throughout. (If making a half batch, 4 minutes in the microwave should do it).
4. Add to cooked pasta.
5. Add cheeses, stirring constantly until everything is melted and incorporated.
6. Pour macaroni and cheese into a baking pan.
7. Bake for 40-45 minutes.
8. FOR CROCK POT: Follow directions 1-5, leave your Crock Pot on low and cook for 4 hours.

OOEY GOOEY MAC AND CHEESE

Ooey Gooey Mac and Cheese image

Yummy mac and cheese that is so ooey and gooey. My kids go wild over this dish. It is great with anything: chicken, beef, or pork. Use any type of cheese you like; I use whatever I have in the fridge.

Provided by Reesa's Fab Kitchen online

Categories Side Dish

Time 20m

Yield 8

Number Of Ingredients 12

Ingredients

3 tablespoons butter
1 clove garlic, minced
2 teaspoons all-purpose flour
1 teaspoon mustard powder
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt and ground black pepper to taste
3 cups half-and-half
8 ounces processed cheese (such as Velveeta®)
½ cup shredded Parmesan cheese
½ cup shredded Cheddar cheese
1 pound cooked elbow macaroni

Steps:

Melt butter in a large saucepan over medium-low heat. Add garlic; cook until fragrant. Stir in flour, mustard powder, garlic powder, Worcestershire powder, salt, and black pepper. Whisk in half-and-half. Simmer, stirring constantly, until sauce thickens, about 5 minutes. Add processed cheese, Parmesan cheese, and Cheddar cheese; stir until melted.
Pour cheese sauce over cooked pasta; stir well to combine.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 25.2 g, Cholesterol 76.6 mg, Fat 26.7 g, Fiber 1.1 g, Protein 15.9 g, SaturatedFat 16.4 g, Sodium 498.8 mg, Sugar 0.7 g

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